Vickys Sticky Toffee Pudding, Gluten, Dairy, Egg & Soy-Free Recipe

Name: Vickys Sticky Toffee Pudding, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams pitted dates; 250 ml coconut milk; 100 ml water; 1 tsp bicarb / baking soda; 115 grams dairy-free spread / butter; 115 grams soft brown sugar; 200 grams gluten-free / plain flour; 2 1/4 tsp baking powder; 1/4 tsp ground ginger; 1/4 tsp ground cinnamon; 1 pinch ground nutmeg; 1/2 tsp xantham gum if using gf flour; 100 ml golden syrup, recipe in my profile if needed; 200 grams soft brown sugar; 150 grams dairy-free spread / butter; 1 tsp vanilla extract; 100 ml coconut cream

Servings: persons

200 grams pitted dates
250 ml coconut milk
100 ml water
1 tsp bicarb / baking soda
115 grams dairy-free spread / butter
115 grams soft brown sugar
200 grams gluten-free / plain flour
2 1/4 tsp baking powder
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1 pinch ground nutmeg
1/2 tsp xantham gum if using gf flour
100 ml golden syrup, recipe in my profile if needed
200 grams soft brown sugar
150 grams dairy-free spread / butter
1 tsp vanilla extract
100 ml coconut cream

1
Preheat the oven to gas 5 / 190C / 375F and line a 20cm square cake tin with baking paper
2
Quarter the dates and add to a saucepan with the milk and water.
3
Let simmer until the dates have softened
4
Take the pan off the heat, stir in the bicarb of soda (it'll froth up) and set aside to cool
5
Cream the spread and sugar together until light and creamy then stir in the cooled date mixture
6
Add the flour and spices and fold in
7
Spoon into the tin and bake for 30 minutes, the top of the sponge should spring back when gently pressed
8
In a pan, melt together the syrup, sugar, spread and vanilla and simmer without stirring for 5 minutes
9
Let cool slightly then stir in the cream
10
Poke some holes in the top of the cake with a knife and pour half of the toffee sauce over the cake surface when it comes out of the oven.
11
Serve the other half in a jug so everyone can add extra if they'd like
12
Cut into squares and serve warm with custard, ice cream or cream

1090

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 200 grams pitted dates, 250 ml coconut milk, 100 ml water, 1 tsp bicarb / baking soda, and more.

Yes, Vickys Sticky Toffee Pudding, Gluten, Dairy, Egg & Soy-Free falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vickys Sticky Toffee Pudding, Gluten, Dairy, Egg & Soy-Free

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